Double Chocolate Decadence Cookies

We are told that chocolate is so good for us that I saved this recipe from the newspaper and will share it with all chocolate lovers.

Some of the ingredients are listed twice but wrote for clarification and will edit accordingly.

2 cups (500 ml) All purpose flour
1/2 cup (125 ml) cocoa powder
2 tsp. (10 ml) baking powder
1 tsp. (5 ml) salt
1/2 cup (125 ml) butter, room temperature
1 1/2 cups (475 ml) light brown sugar
1/2 cup (125 ml) white sugar
4 large eggs
2 tsp (5 ml) vanilla
2 cups (500 ml) All purpose flour
1/2 cup (125 ml) cocoa powder
2 tsp. (10 ml) baking powder
1 tsp. (5 ml) salt
16 oz semi-sweet chocolate squares, roughly chopped
1 cup (250 ml) chocolate chips
icing sugar for dusting
Chocolate sauce for drizzling

Preheat oven to 375*F (190 C). Line two cookie sheets with parchment paper and set aside. In a large bowl, sift together dry ingredients. Set aside.

Cream butter and sugars until smooth. Add eggs one at a time, beating after each one. Add vanilla and continue to mix until well incorporated. Slowly add the flour mixture to butter mixture. Fold in the chocolate chunks and chips. Dough will be quite soft. Wrap with plastic wrap and chill for 30 minutes.

Using a small ice cream scoop, drop cookies onto baking sheets and bake for 10 to 12 minutes, then transfer to cooling rack. When completely cooled, dust with icing sugar and drizzle with chocolate sauce. Makes 3 dozen cookies.